Brussels Sprouts with Pancetta and Balsamic Vinaigrette

This recipe serves:  2 4 6 8

1 cup Brussels sprouts
2 tablespoons diced pancetta or bacon
salt to taste
freshly ground black pepper
2 tablespoons Balsamic Vinaigrette (see recipe) or bottled vinaigrette
1. Place the Brussels sprouts in a large pot of salted boiling water. Cook until the sprouts are tender, about 5 minutes. Plunge the sprouts into ice water, drain and cut each sprout in half.

2. Cook the diced pancetta in a skillet over medium heat until it begins to brown, about 4 minutes.

3. Add the sprouts and season with salt and pepper.

4. Remove from heat, add the vinaigrette and serve.

Serving Size: about 1/2 cup

SEE ALL THE FACTS

• Print this recipe